SCILLAS (Big Shrimps)
This vibrant dish celebrates the simplicity of ancient Roman cuisine with a modern twist. Large, succulent shrimps are the star, dressed in a tangy, aromatic sauce that balances sharp vinegar with the earthy warmth of ground celery seeds and Liebstoeckl (lovage). The addition of hard-boiled egg yolks creates a creamy, cohesive texture that clings to every prawn. It’s a dish that feels both historic and fresh, perfect for a summer al fresco dinner or a sophisticated appetizer. The herbal notes are distinct yet subtle, allowing the natural sweetness of the seafood to shine through. Serve chilled for a refreshing start to a meal, or as a light main course accompanied by crusty bread to soak up the flavorful dressing.
Description
This vibrant dish celebrates the simplicity of ancient Roman cuisine with a modern twist. Large, succulent shrimps are the star, dressed in a tangy, aromatic sauce that balances sharp vinegar with the earthy warmth of ground celery seeds and Liebstoeckl (lovage). The addition of hard-boiled egg yolks creates a creamy, cohesive texture that clings to every prawn. It’s a dish that feels both historic and fresh, perfect for a summer al fresco dinner or a sophisticated appetizer. The herbal notes are distinct yet subtle, allowing the natural sweetness of the seafood to shine through. Serve chilled for a refreshing start to a meal, or as a light main course accompanied by crusty bread to soak up the flavorful dressing.
Ingredients
- 500g cooked and prepared big shrimps
- 1 tsp green pepper
- 1 tblsp Liebstoeckl
- 1/2 tsp ground celery seeds
- 2-3 tblsp vinegar
- 100ml Liquamen (or 1/2 tsp salt)
- 4-5 hacked hard-boiled egg yolks
Directions
- 1 Ensure the big shrimps are cooked and peeled. If using raw shrimp, boil them in salted water until pink and opaque, then cool completely.
- 2
In a small mortar or spice grinder, crush the green pepper, ground celery seeds, and Liebstoeckl together to release their aromas.- 3
In a small bowl, combine the crushed spice mixture with the vinegar, Liquamen (or salt), and the chopped hard-boiled egg yolks. Stir vigorously until a thick, creamy dressing forms.- 4
Place the cooled shrimps in a large serving bowl. Pour the dressing over the shrimps and toss gently until every piece is evenly coated.- 5
Chill for 10 minutes to allow flavors to meld, then serve immediately.NoteLiebstoeckl is also known as lovage. If unavailable, fresh parsley or chervil can be used as a substitute, though the flavor profile will be milder.
Liquamen is a fermented fish sauce used in ancient Roman cooking. Fish sauce or Worcestershire sauce are acceptable modern substitutes if Liquamen is not available.
For best texture, ensure shrimps are completely cooled before adding the dressing to prevent the egg yolks from cooking further.
This dish can be stored in the refrigerator for up to 2 days. Cover tightly to prevent drying out.
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